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Pumpkin Ice Cream {no churn}

January 30, 2014 by Erica 10 Comments

Pumpkin Ice Cream {no-churn} - Comfy Belly

No need for an ice cream maker when you’re making this pumpkin ice cream with frozen bananas. You do need a food processor, or a high-speed blender.

Ripe bananas are my lifeline to sweetening many things naturally, including sugar-free, dairy-free ice cream. I make sure to always have some peeled, frozen bananas in the freezer for instant ice cream and thick, creamy smoothies.

The trick to having instant banana ice cream is to have a good supply of frozen ripe, peeled bananas. Once you have your supply in place, you can treat yourself to the basic banana soft serve ice cream, as well as a wider range of possibilities. Here’s a creamy, mellow, naturally sweetened ice cream treat for any time of day or night.

You can add pumpkin ice cream to pies as well, or in between two ginger snap cookies. Some of the recipe testers added a tablespoon of maple syrup or honey. For me, if my bananas are ripe and sweet enough and my butternut squash is baked until soft and creamy, I don’t need additional sweetener.

Pumpkin Ice Cream {no-churn} - Comfy Belly

Pumpkin Ice Cream {no-churn} - Comfy Belly

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Pumpkin Ice Cream {no churn}

No need for an ice cream maker here—just a food processor or blender on a low speed, which makes me very happy because even though I have an ice cream maker, blender ice cream (no-churn) is a much faster, and therefore I have almost immediate gratification. There is prep involved though, so I make sure to always have frozen bananas and pumpkin purée in the freezer.
Some recipe testers preferred adding 1 tablespoon of maple syrup or honey to the ice cream while processing it. I'll leave that up to you, but I've found there's no need to add sweetener when the bananas and butternut squash are sweet enough. If you're using canned pumpkin you'll most likely want to sweeten the ice cream with 1 tablespoon of maple syrup, honey, or your preferred sweetener.
Another addition I sometimes make is a pinch of salt (up to 1/8 teaspoon). Again, up to you and your taste buds.
As for the milk, I prefer full-fat coconut milk but any milk will work.
Servings: 4 servings
Calories: 140kcal

Ingredients

  • 1 cup frozen pumpkin purée or 6 cubes (see recipe below)
  • 2 bananas, frozen peel before freezing
  • 1/2 cup coconut milk or other milk
  • 1 teaspoon pumpkin pie spice recipe below, or 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract optional
US Customary - Metric

Instructions

  • Let the frozen bananas and squash sit at room temperature for a few minutes to defrost a bit.
  • Place all the ingredients in a food processor, or high-speed blender on a low setting, and pulse until creamy—about a minute or so.
  • Consume immediately as soft-serve ice cream. You can also freeze it for later. To eat later, defrost for a several minutes to soften before serving.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Sodium: 8mg | Potassium: 400mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9570IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg

 

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Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Pumpkin Pie Spice

Ingredients

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions

  • Combine all the spices in a bowl and whisk to blend.

Pumpkin Ice Cream {no-churn} - Comfy Belly

Print Recipe Pin Recipe
As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Frozen Pumpkin Purée Cubes

I use roasted butternut squash because I find it is the sweetest, but you can also use canned pumpkin purée.
Servings: 4 servings
Calories: 1kcal

Equipment

  • ice cube tray

Ingredients

  • 2 cupa pumpkin purée

Instructions

  • Prepare the pumpkin purée.
  • Spoon the pumpkin purée into ice cube trays. Freeze for at least 4 hours, or overnight.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin A: 78IU
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: bananas, butternut squash, pumpkin

Previous Post: « Cooking for the Specific Carbohydrate Diet
Next Post: Fudge Brownies {coconut flour} »

Reader Interactions

Comments

  1. angelic

    February 7, 2014 at 2:38 pm

    Is there something else that can be used besides bananas? I can’t eat bananas due to mold and latex content in bananas.

    Reply
    • Erica

      February 7, 2014 at 7:45 pm

      sorry, not for this recipe

      Reply
  2. Leslie T

    February 4, 2014 at 6:25 am

    Yum! I can’t wait to try this ASAP! Thanks for the recipe and the variations of squash that can be used!

    Reply
    • Erica

      February 4, 2014 at 1:45 pm

      Yes, although you’ll want to use sweet squash to avoid needing too much sweetener. Enjoy!

      Reply
  3. brye

    February 4, 2014 at 5:38 am

    Have you tried sweet potatoes? I’m just wondering since they are sweet and similar consistency.

    Reply
    • Erica

      February 4, 2014 at 1:44 pm

      not yet, but that’s a great idea! If it seems too thick just add some more milk or some water.

      Reply
  4. Rebecca

    January 31, 2014 at 3:46 pm

    That looks really nice. Could you use butternut squash instead? In Ireland we can only get pumpkins for Halloween.

    Reply
    • Erica

      January 31, 2014 at 3:57 pm

      Rebecca, that’s what I prefer to use, so you’re good to go!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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